Cannellini Bean Salad

1/3 cup onion, chopped

1/3 cup celery, chopped

1/3 cup carrot, chopped

1 ¾ cup (1 can) cannellini beans

½ cup red onion, chopper

½ cup green pepper, chopped

½ cup red bell pepper

1 teaspoon minced garlic

1 teaspoon chopped, fresh oregano (1/4 tsp dried)

1 cup chopped tomato or 1 can Ro-tel* (unsalted)

1 tablespoon balsamic vinegar

½ teaspoon salt

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• Dry sauté onions, celery and carrot until slightly tender (still crunchy)

• Stir in beans and heat

• Add remaining ingredients and toss gently

Notes: Leave out the salt if using a salted Ro-tel. I use unsalted Ro-tel and add an amount I think is appropriate.

This can be served hot or cold.

Substitutions can easily be made. Navy beans or great northern; increase or decrease any ingredient; different vinegars.

Origin: Helen S